Minty Caramel Custard

Soften the gelatin sheets in a bowl of cold water. Preheat oven to 210°C.

Prepare the caramel. Pour the sugar, water and mint syrup into a saucepan. Cook over medium heat and remove from heat when caramel is golden. Pour it immediately into four ramekins.

Bring the milk to a boil with the vanilla. Beat the eggs with the sugar, honey and orange juice.

Pour in the milk, still whisking. Add the drained gelatin. Pour into the molds.

Put the molds in a bain-marie, pour hot water into them, put them in the oven and cook for 30 minutes.

Let cool, put in the fridge for 2 hours. Turn out onto plates, decorate with small cream and fresh mint. Our advice : This cream can also be baked in a large mold.